With the space-themed 2021 Beijing Burger Festival at Langyuan Station taking place this Mid-Autumn Festival weekend, Sep 19-21, everyone here at Jingkids has had burgers on the brain. What’s more, we’ve been fiercely debating the secret to an absolutely mouthwatering, tender, juicy, heart-achingly good burger. Of course, most people will say it lies in the beef. But be it USDA choice, Australian wagyu, ground chuck, ground sirloin, fatty, lean, or even plant-based, beef options in the capital aren’t what they are in the States, arguably the home of the burger. All of which got us thinking: Beef quality aside, what other ingredients or cooking methods can be used to achieve a truly exceptional burger? To find out, we spoke with three home chefs and found out their secret ingredients for the perfect sizzling burger.
Amy Bailey, active mom of three boys and enthusiastic volunteer, reveals that “the secret to having a crispy on the outside, juicy on the inside burger is to only flip once on a hot grill. And the brioche buns! You can never underestimate the power of a buttery soft bun.” Her recipe for a mouthwatering crispy burger also includes applewood smoked bacon slices, which I can attest is one of the best culinary creations of all time, and sadly really hard to find outside of the US.
Expat marketeer and mom, Claudia McDermott agrees with Bailey about the brioche buns, which are a staple of her minted lamb burger with pickled beetroot and feta cheese. After combining a handful of finely chopped mint leaves and shallot, half a teaspoon of Dijon mustard (or brown mustard), a pinch of dried thyme, and a dash of Worcestershire sauce with the minced lamb to make the burger patties, her trick is to warm the beetroot before adding it to the burger. Then crumbling feta cheese on and covering the burger in order to melt the feta just slightly.
And guess what ingredient makes an appearance again with expat translator Paul Harris, who feels that “restaurants often skimp on the bread, or they try to go gimmicky with something like ramen buns or four patties, but all you really need is fresh brioche or potato buns, ground beef with 20 percent fat and plain old American cheese.”
Thank you to Bailey, McDermott and Harris for sharing their secret burger ingredient and cooking tips! If you want to win a pair of Burger Fest tickets as well, just share YOUR secret burger ingredient or special burger cooking tip in the comments below. The most liked comments will win!
Meanwhile, if you don’t know the secret to a mouthwatering burger but want to find out, you’ll have your pick of Beijing’s finest bun slingers all weekend long. Just scan the QR code below to purchase your tickets!
KEEP READING: Burger Fest + Mid Autumn Mooncakes! This Week’s Top Family-Friendly Events
Images: Unsplash
